If you're a true sweet tooth, you'll know that one course of dessert is never enough. The cacao masters at Mörk Chocolate Brew House are on the same page, and they're hosting a series of dessert-focused degustations where the sweet stuff reigns supreme from first course to the very last.
Running each Friday in October, Mörk's four-course dessert nights offer Head Pastry Chef Kate Robertson (ex-Cutler & Co. and London's St John) the chance to indulge her experimental side, transforming high-end cacao into all sorts of clever, thought-provoking dessert creations. If you've ever experienced one of Mörk's mesmerising campfire hot chocolates, you'll know these guys aren't afraid to push the boundaries when it comes to chocoalte.
One course of the degustation will hero a range of native Australian ingredients, while another is crafted around the unique, double-fermented Itakuja chocolate, which is built on passionfruit pulp. Each night will have two sittings of just 18 seats, so you'll want to be quick to snap up tickets — the earlier seating has already sold out. Reservations are open now, with tickets priced at $45.